A pasta recipe that is so easy to make and so economical it is almost a food crime! The peppercorns add a rich and sturdy texture to the pasta. The butter brings a creamy consistency that molds all the ingredients into one great recipe.

1/2 pound broad egg noodles

1 tablespoon green peppercorns packed in brine, drained

1/4 cup (1/2 stick) unsalted butter, cut into small pieces

1/2 teaspoon kosher salt

1. Bring a large pot of lightly salted water to a boil over high heat.

2. Add the noodles and cook until tender but still firm. (Tasting is the only way to know for sure.)

3. Drain well and return to to the pot.

4. While the noodles are cooking, finely chop the peppercorns.

5. Toss the noodles with the butter, peppercorns, and salt, and serve immediately.

Makes 6 servings.

Recipe courtesy of:

Blanchard, Bob and Melinda, At Blanchard's Table: A Trip to the Beach Cookbook. New York. Clarkson Potter/Publishers, 2003. 

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